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Showing 6 to 9 of 9 Reviews in Malaysia
Chef Low Organic Kitchen Smile Jul 02, 2015   
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Categories : Chinese | Western variety | Restaurant | Noodles | Vegetarian

(16/12/2014 - Updated the post with more pictures and included the prices for the dishes)

 
Spot the blogger?

With Mama Carrie ravenous and I famished from the early breakfast, we diverted from the original destination - a good twenty-minute drive away - and landed at Chef Low Organic Kitchen, a haunt we once frequented whenever we were in the vicinity. I still remember but vaguely the area when Chef Low Organic Kitchen took residence; it was awkwardly serene with less than a handful of shops taking the same gamble.

That was at least five years ago when it was under a different ownership and look at how prosperous the place is now! There are more retail tenants, especially the ones dabbling in the food and beverage arena and just weeks ago, a meatball restaurant opened its door to the public at the adjacent block, as reviewed by Sean at Eat Drink KL.

Mind you, this is a meat-free and egg-free restaurant.

 
Anyone in the mood for some crackers? One is greeted by a reading section the moment s/he enters; to the left, there is a built-in bookshelf with Chinese and English reading materials for the bored diner. Towards the right is a tiered shelf with the merchandise such as tidbits and organic oats for purchase. The drinks and dessert section are next to the cashier with the refrigerated deli case being the divider; lining the kitchen counter-top is a tray of shot glasses for their house specialty and a basket of goodies. Ceiling-to-floor windows act as the natural source of light, illuminating the restaurant with brightness from the front and back on melting, scorching afternoons. The furniture in the seating space is placed in such a way that it accommodates everyone on a busy day yet it does not obstruct the service flow at all.

 
Seaweed Roll (RM 7.90): wrapped with raw julienned purple cabbage and carrot in nori (or laver in English-speaking countries) and served separately with mayonnaise

There is nothing like raw vegetables to begin a meal as it prepares the stomach to accept the heavier parts of the meal - such as the main course and desserts. There is a light coating of mayonnaise on the nori layer, complimenting well with the fresh aroma. As you bite into the roll, you can hear the crunch with each subsequent mouthful with the flavor continuing to emanate and mingle with the taste buds.

I caught myself leaning forward and sniffing it, imitating the four-legged brother with my eyes closed; I was instantly brought back to the time when I was collecting chestnuts and the Carries sampled a couple of bites from the ripe ones in a New Zealand farm years ago.

 
Jade Roll (RM 16.90): deep-fried, rolled fu chuk (bean curd sheets) with seaweed and topped with pineapple cubes; sauce includes orange juice, chili slices and chili oil

This is one of the specialties for Chef Low Organic Restaurant - being one of the most popular dishes as well. The bursting fragrance gently penetrates into the taste buds when you gnaw into it, laying the foundation for the sauce to coat the palate. The strong taste of bean curd as well as the carrot and celery sticks wrapped inside attempts to balance the numerous elements found in the dish. The pineapple cubes provides a sweet tang to it, careful not to overpower the subtle yet scented sauce.

Considering that most deep-fried dishes contain excessive oil, this dish will not leave you feeling like you consumed a bottle of cooking oil - or at least that's how I felt. You won't find yourself downing glasses after glasses of the accompanying drink that you may have ordered.

It's not something that I'll sink my teeth into often, though.

 
Fruit Tea (RM 16.90): as the name suggests, it is a fruit blend with thinly sliced green and red apples, orange juice, passion fruit and lemon with lemon slices

Like the Jade Roll, this is one of the restaurant's best-selling items. A quick look around illustrated that most of the diners ordered this and some even went to the extent of going for seconds. The similar acidity of the fruits revolves with each other; none of which are competing to stand out as it seeks to satiate the diner's thirst in pleasure. It invigorates the body as it swims down the throat and replenishes the body of the nutrients it needs, specifically Vitamin C.

I have tasted their coffee during my first visit there and hands down, I'll recommend this fruit tea instead to all of the diners, future and current alike. Be sure to inform the waitress that you don't want extra sugar or honey to be added.

 
Cheese Cake (RM 9.90): cream cheese and cream with graham/digestive biscuits

I can't believe that the cheesecake is sweeter now than before; not only is the sugary filling terribly tough to digest, it felt like my teeth were about to be attacked by the nasty saccharine. The addition of the chocolate and strawberry syrup may have increased the level of presentation to beautify the dish, but taste wise, it became a tragedy. It was supposed to be a shared dessert between Mama Carrie and I; she could only sustain for a couple of bites before she surrendered, forcing me to polish the plate.

Maybe if the baker had gone slow on the sugar and chose a sugarless digestive biscuit as the crust or perhaps allowed the sugared crust to be the only source of the sucrose for this dish, it'd have been a better confectionery experience for myself and Mama Carrie.

If you're particular about exceeding your daily sugar quota, don't have this for dessert.

There were definitely hits and misses about the dishes that we ordered, especially the aforementioned cheese cake. Service wise, it is swift, but be forewarned that the waiting period can be lengthy during the peak lunch (starts from noon until around 1.30pm) and dinner hours (starts from 7pm onwards) - especially if the crowd suddenly begins to swell without any warning. Taste wise, it satisfies both the palate of the commercial crowd and health-conscious customers.

 
Name: Chef Low Organic Kitchen

Address: C-G-43, Block Camilia,

10 Boulevard, Lebuhraya Sprint,

PJU 6A,

Kampung Sungai Kayu Ara,

47600 Petaling Jaya

Tel: 03-77257154

Business Hours: Tue - Sun: 10.30am to 9.30pm

 
Recommended Dish(es):  Crystall Jade,Seaweed Roll
 
Table Wait Time: 10 minute(s)


Date of Visit: Dec 12, 2014 

Celebration:  聖誕節 

Spending per head: Approximately RM20(午餐)

Other Ratings:
Taste
 4  |  
Environment
 5  |  
Service
 4  |  
Clean
 5  |  
Value for Money
 3

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Categories : Western variety | Café | Pizza/Pasta | Juices / Bubble Tea / Tea / Yogurt | Sweets/Snack

"There's nothing I want more than to be in my favorite haunt, watching the traffic increase and decrease like an electrocardiogram in the serenity."

Read here for my first visit earlier.

It was an impromptu trip to Chilla Cup after running the weekly errands at Cold Storage and Justlife on a cool yet mundane Saturday hence the mini review. The slow lull of the day's melody greeted me with a familiar embrace as I entered the coffeehouse, my order at the tip of my fingers and waiting for the employee to process the payment.

This is one of the favorite haunts to hang out in because not only is the atmosphere welcoming, it has the power to allow me to gather my thoughts and reflect - even with the buzzing crowd around me. The furniture were well-placed so as to prevent any mishaps happening. The ceiling-to-floor glass windows eliminated the use of extra lights during the day. The baristas are friendly and if you're unsure of what to order for your meals or drinks, they will recommend the house specialty and best-selling ones. The menu has been upgraded - with the use of Photoshop, methinks.

 
A partial view of the indoor seating space

The overall aura of the coffeehouse doesn't leave you constricted for space at all. No matter where you sit in the indoor seating area, you still have a view of the baristas making rounds after rounds of different coffees but the main kitchen is hidden from view. There are couches placed around the windows fronting the main road and the walkway outside of the café for those long chats and tired legs.

 
Hot Cappuccino (RM 11.00)

The sweet-smelling aroma of the coffee drew me into a world where there's nothing but pure happiness as the waiter delivered the fresh coffee to our table. After nodding my thanks, I sank my face into the cup; the deliciously tantalizing taste of the roasted coffee smoothly glided down my throat, coating my taste buds with each sip. For me, I don't pay much attention to the stencil because I believe that the flavors are more important and it is capable of making or breaking the caffeine experience. The accompanying cookie was a sweet contrast; it carried with it just the right amount of sugar. The first bite prepares you for the introduction of the sugar explosion with each succeeding bite.

 
Original Pretzels (RM 4.90)

The hot, made-to-order pretzel was a lovely addition to the strong cappuccino we had. The fragrance is enough to tempt one to delve into the dish and suffusing the air, containing just the right amount of salt that spanned from the pinch of sea salt sprinkled on the top of the dough. There are 5 varieties to this and if you're the one who loves the pretzels with an added punch, you can choose from 6 types of fillings.

I haven't sampled their breakfast dishes or desserts (except the scones that are now longer available) yet, though.

 
Name: Chilla Cup Cafe

Address: G23, Ground Floor, IPC Shopping Centre,

No.2, Jalan PJU 7/2 Mutiara Damansara 47800 Petaling Jaya, Selangor

Tel : +603-7732 0175

Website: http://chillacup.com/v2/index.php

Opening Hours: Mon - Sun 10am to 10p

 
Recommended Dish(es):  Pretzel
 
Table Wait Time: 0 minute(s)


Date of Visit: Dec 05, 2014 

Celebration:  生日 

Spending per head: Approximately RM15(早餐)

Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Value for Money
 4

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Categories : Chinese | Restaurant | Yong Tau Fu

In reference to the post titled "Christmas Eve Journey", this is a summarized visit of our late lunch of Yong Tau Foo in Ampang New Village.

You may wonder, what's the fuss about this traditional Hakka dish until diners are willing to drive far and wide for THE experience here when they are able to sample it without the travel? It lies with the authentic flavor that most Malaysians believe co-exists with the village; if you've not tasted Yong Tau Foo until you've eaten it in New Village. The dish is supposedly to have originated here from way back when.

We even spotted Kedah-registered and Singapore-registered vehicles leaving the restaurant grounds after the travelers satiated their cravings.

I've had the opportunity to sample the one in my little district and compare the experience with the one garnered here. The former lacked the explosive flavors that the cuisine is known for; it tasted like it was not made-to-order and instead commercially produced in bulk, but enough of my ramblings.

Let's move on to the topic.

 
Before I continue, I'll have to warn you, my readers, that the restaurant may not be impressive like the newer ones in the city with air-conditioners and television to entertain the bored diners. The owners would rather have their dishes known for its beauty and flavor than the place itself and judging from the immense crowd from our previous visits, the patrons don't seem to mind that it lacked decorations.

If you're uncomfortable with the heat and don't wish to be subjected to a long period of waiting (for seats and the food), I'd suggest to head to Foong Foong after the lunch hour crowds - at around 2pm. Don't forget to ask someone who's fluent in Mandarin or Cantonese to come along with you - to prevent any language barriers.

I'm sure most of you are aware that whenever I speak Mandarin, it has the Caucasian drawl to it. When Mama Carrie nudged me to place the order for the fried wanton, I eventually surrendered and spoke to the young chap in English (even though it's obvious he's more comfortable in the aforementioned languages). Unlike other restaurants where someone will hover to your table and receive your food and drink orders, Foong Foong works on a different method. The only person who will come to your table is to take your drinks - or in the odd moments, the guy selling lottery tickets (give it a go; who knows if you're lucky to strike something?) You'd have to place your order at the cashier with your table number and the desired portion instead. If you're unsure, feel free to ask the young chap manning the place for his recommendations and suggestions according to the number of diners.

If you hear the occasional conversations from the microphones in the background, fret not, for it is the shop's way of communicating the orders between the cashier and the kitchen.

 
Mixed Yong Tau Foo - 15 pieces (RM 1 each) consists of stuffed bitter gourd, fish ball, soft tofu, fried tofu skin, stuffed ladies finger (or okra), stuffed chili, stuffed brinjal [Southeast Asian English, eggplant in American English and aubergine in British English]

The moment when the plate arrived at the table, I kept looking at it, especially the bitter gourd, instead of sharing the portion with Mama Carrie. I have no idea why, but I always found the bitter gourd overcooked and under-seasoned, almost knocking me off with the distinctive bitterness. The brinjal, however, was sitting comfortably at the other end of the spectrum. It was done to perfection and for someone who once hated this vegetable, the aromatic flavors convinced me to sample this vegetable cooked in other styles.

The fish balls were soft and chewy; it tasted fresh from the kitchen.

 
Fried Wanton - 4 pieces (RM 1 each)

A mixture of pork and fish paste is stuffed into the wantons as the fillings before being dipped and fried in oil. You can hear the crunch as you sink your face into it, allowing the oil to seep into your pores. The paste does contain a piquancy that fortunately does not overwhelm the taste buds with the sodium chloride (if you're the regular foodie that Papa Carrie once was) or leave your tongue numb, but we found ourselves constantly reaching out to the hot glass of Chinese tea after every couple of bites to drench the thirst.

Hmmm, did someone slip in a tad bit more salt without the person's knowledge?

With that being said, there is no aftertaste of oil on the palate - unlike certain deep-fried dishes where you feel like you've ingested a gallon of oil.

We'll definitely return for a final round of Ampang Yong Tau Foo before my flight departure. I doubt I'll be able to find something as authentic as this over there or in my little district. If/when we do, you have my word that I'll pen a longer review of Foong Foong.Yes, I'm aware that my verbal directions may be much clearer than the drawn one. I was drawing the map off-memory as we almost lost our way there as well.

Brief instructions:

If you are coming from Jalan Ampang, keep driving straight all the way and up the flyover.
Ampang Point will be on your left as you continue on.
Keep straight and don't make any turns until you see the police quarters in the far distance.
The shortcut leading to Foong Foong is a sharp turn after the police quarters; keep an eye out for cars signaling their intentions to turn into a small alley - if you are lucky, you will see them.
Drive through that little alley and take the second left lane and immediately turn right. The restaurant will be on your left.

Or, you could easily ask any shop with Chinese employees for directions.

You can find available parking spots anywhere around the restaurant, but DO NOT PARK on Foong Foong grounds. The parking attendants will demand that you pay the stipulated parking fee, even though it is not required and the bays away from Foong Foong are free.

 
Foong Foong Restaurant,

621A, Jalan Besar Ampang

Kampung Baru Ampang,

68000 Ampang, Kuala Lumpur

Phone: +6012 209 5529

Business Hours: Wednesday to Monday: 9pm to 4pm

 
Table Wait Time: 5 minute(s)


Date of Visit: Dec 28, 2014 

Celebration:  除夕 

Spending per head: Approximately RM10(早餐)

Other Ratings:
Taste
 4  |  
Environment
 3  |  
Service
 4  |  
Clean
 3  |  
Value for Money
 5

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Categories : Korean | Restaurant | Steamboat/Hotpot | Ramen/Udon/Soba

It was never planned this way, but I presume that when the stars collide, surprises will occur instead.

Mama Carrie and I were happily shopping for a Christmas makeover when the caricature of someone familiar standing at the side of Oiso Korean Traditional Restaurant and Café burned itself in my brain, pleading for a sense of recognition. After throwing the image back and forth in my psyche, I finally remembered who she was: it was Mama Carrie's Korean client, Mr. Jung, who is now the current co-owner of Oiso with his wife, Ms. Vanessa. After the obligatory greetings and small chat, he invited us into the restaurant to sample their dishes... and yours truly being yours truly, the opportunity to write a food review was as bright as the glimpse of a diamond.

According to Jung, Vanessa and he were frequent patrons of this restaurant at a time when it was previously owned by a Korean lady as their son loves the authenticity of the food. The previous owner met with some struggles and the stress of managing a chain of restaurants (including the branch in Cheras and Bangsar South), choosing to sell the business to them and retaining all of the kitchen employees including the chef and waiters.

 
The moment you step in and comfortably settle into your seat, the retail lot radiates the feel of a Korean home, welcoming you with open arms. The tidbits are sold at one corner of the restaurant behind the cashier while the Korean ornaments are displayed in a built-in wooden shelf at the back of the restaurant, never failing to attract the attention of curious diners. In the middle of the restaurant lies a life-sized tree with curving branches and acting as a divider between the two double sided seat sofas is a row of potted greenery; some with flowers, some mere plants.

It may be a little retail outlet hidden from public view but the restaurant can be sardine-packed with employees from the neighboring offices such as Nestle, hungry for something so satiating that they can survive the remaining working hours without the need to reach out for finger food. What I like about Oiso is that it harbors a complacent snug that resembles a well-behaved bug in a rug - or at least during our visit. It actually allowed us to enjoy the dishes that we ordered and savor each bite/spoonful in a relaxed manner. I'm a sensitive diner, so when the distractions in the restaurants grow louder with the inclusion of loud chatters, I tend to desire to finish my portion faster than normal and bolt from the place after payment soonest possible.

Seating space here, unfortunately, is rather limited; you can find yourself queuing for a vacant table during the peak lunch hour.

 
The items for a decorative display

 

 
Kimchi Soup Noodle (Cold Noodle) (RM 13.90) consists of enoki mushroom, sliced cucumbers, seaweed flakes, sliced egg yolk and white, kim chi, noodles

To be honest, I was more than apprehensive when I perused the menu as I've never tasted more than half of the dishes printed on the booklet and certainly didn't want to ruin the dining experience by ordering an item that I'm not comfortable with. Sensing my hesitation, Mr. Jung recommended that I order the Kim Chi Soup Noodle as it's a summer dish and a hot favorite among diners.

My jaw was gaping wide when the waiter delivered the dish as the portion was enormous. Although the stock was ice-cold, it contained a rejuvenating twist that soothed and satiated the thirst. The cucumber slices were a refreshing contrast to the kim chi, the cool comfort seeping into the soap and balancing the spicy flavor produced. The seaweed flakes provided a soft twinge of salt, not sweetening the Kim Chi Soup Noodle or making it saltier either. The aftertaste was in the middle of the food spectrum. The mushroom however leaned towards being uncooked. I was crammed with the lavish amount of condiments, especially the soup that satiated the hunger with ease.

If you're not famished, I'd recommend you to share this dish with a fellow food companion.

 

 
[Seafood] Bibimbap (RM 15.90) contains carrots, mushrooms, purple + white cabbage, cucumber, seaweed flakes, rice, baby octopus and baby squid

It is extremely common to associate bibimbap with Korean cuisine due to its popularity worldwide, but to find authentic ones can be like finding a needle in a haystack. It is a historical dish, originating from the city of Jeonju in the 19th century as a way of harmoniously blending the ingredients into one dish before seasoning it with only chili pepper paste and, on rare occasions, a salty soybean paste to even out the tang. Bibimbap is kind of similar to Chinese mixed rice, or more commonly known as chap fan in Cantonese.

Mama Carrie adores this dish so much that she practically finished 3/4 of the portion in the silence, leaving only 1/4 for me to sample. She felt that not only was there a generous amount of elements that left a lingering but satisfying zest to the palate, it contained traces of a Korean mother's traditional cooking.

She added that the flavors of each ingredient didn't attempt to override each other or compete to stand out, retaining its distinctive attraction instead. The sliced mushroom was blanched, omitting the use of salted water whereas the small squids were chewy but not rubbery. The carrots, on the other hand, were extremely juicy and produced the natural glucose that it is known for.

 
Chopped Spinach and Carrot Slices

 
Kim Chi: fermented cabbage with pear slices and rich in vitamins A and C but high in sodium

 
Chili Sauce

 
Korean Miso with Seaweed

The bibimbap was flavorsome and nutritious yet healthy with no MSG being added to heighten the flavor. It exposed her taste buds to a variety of aroma - with the aftertaste lifting you to culinary haven.

We desire to return for a second serving in the future as she has fallen in love with this dish. She believes that this is the best one so far as our first try was at Food Republic Pavilion KL and the second was in Westfield Carousel's food court, Cannington, WA. Korean Green Tea + Korean Organic Brown Tea

 
Korean Green Tea (RM 2.90) has a mellow scent to it and does not overpower the olfactory system either. Unlike certain types of tea, this drink is instead soft on the palate and digestive system.

The flavor does not subside, be it served hot or cold.

 
Korean Organic Brown Tea (RM 1.90), on the contrary, has an immense roasted flavor that surprisingly glides down the throat with ease, not leaving an awkward aftertaste on the palate.

The aroma evokes the afterthought of brown rice tea.

Special Promotion: For diners who quote the code OISO10, they will receive a 10% discount off their total bill.

 
Name: Oiso Korean Traditional Cuisine and Café,

Lot LG19 and 20, Lower Ground Floor,

IPC Shopping Centre,

No.2, Jalan PJU 7/2,

Mutiara Damansara,

47800 Petaling Jaya,

Selangor

Landmark: It is directly opposite Pos Malaysia.

 
Recommended Dish(es):  Bibimbap
 
Table Wait Time: 5 minute(s)


Date of Visit: Dec 23, 2014 

Celebration:  聖誕節 

Spending per head: Approximately RM20(午餐)

Other Ratings:
Taste
 5  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Value for Money
 3

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